Egg withe powder protein production set type of yogurt (YBPT) use of facilities, E. coli O157:H7,L. determination of the starter on the effects of cultural activities

In this study, appetizing and healthy kind of yogurt which is a product of milk, is analyzed after applying some functional changes to get a more healthy yogurt. In this process, the usage of the pasteurized egg white protein powder (EWPP) in the production of yogurt is demonstrated and also the effects that it makes on E.coli O157:H7 and L.monocytogenes alongside yogurt starter bacteria is investigated. Through this procedure, milk is divided into two parts, to one of them skimmed milk powder is added and to the other half EWPP % 3.5 is added to enrich the yogurt. After the pasteurization of milk to produce set type yogurt, the % 3 classic yogurt starter(Lactobacillus delbrueckii subsp. bulgaricus, Str.thermophilus) is inoculated. Then, incubation is done in 42-43°C, 2.5-3 hours. Later, E.coli O157:H7 and L.monocytogenes are artificially contaminated (>106 cfu/ ml). At the end of incubation, PH (4.6) control is done and the yogurt samples +4°±1 C are stored. During the storage stage, in days 1, 7, 14 and 21 yogurt samples analyzed by Physical-Chemistry, Rheological and Microbiological standards. In this study, considering the antimicrobial property of EWPP, which affects E.coli O157:H7 and L.monocytogenes. Plus, its effects on Lactobacillus delbrueckii subsp. bulgaricus and Str.thermophilus is detected. Moreover, in this study, the adding of EWPP in the production of yogurt is observed to notice the positive/negative effects, and the increased functional capacity of set type yogurt production have been determined.